This will be my first attempt at a brisket in my new CS. Unfortunately, I had difficulty locating a full brisket so I had to settle for a trimmed flat. My concern is with it turning out too dry due to lack of a fat cap. Any way to compensate or adjust?

Howdy,PQ.

There are a bunch of little things to try,but an easy way is to take it to about 160�-165� internal.

Wrap double in foil and put it back in to about 185� internal.

Some folks like to add about 1/4 cup beef stock,apple juice,or even a little coffee to the foil.

Check for doneness by pushing your thermometer probe through it,or poke a two prong meat fork in the side and if it slides off when you try to lift it,its done.

If still tough,put it back in and check in another 5�.

When done wrap in a heavy towel and let it rest in a warm ,dry cooler for an hour or so.

Hope this helps a little.

All ive cooked is flats and really havent had a problem with them being dry! When u hit your temp i usually go for 190 pull foil and put in a dry cooler for an hour or to and let all that juice settle in before you cut it!!!

my experience is like KREs... how much does the flat weight? Is it fully trimmed, or does it still have some fat on top. Those cryo flats from Sam's cook up just fine. I usually go to 200 internal, then foil and hold til service.